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Almond Blackberry Cake with Coconut Frosting

Almond Blackberry Cake with Coconut Frosting

Kiki Johnson
I have to say that the clear star of this gluten-free almond blackberry cake is the coconut frosting. I’m in LOVE. I don’t normally love coconut, but it’s super creamy from the coconut and it just tastes amazing. I think it’s my favorite frosting ever, including the frosting that is made out of 5 pounds of powdered sugar. It’s that good.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 404 kcal

Ingredients
  

  • 1 cup coconut flour
  • 2 cups coconut milk
  • 1 cup coconut sugar
  • 6 eggs
  • 1 tbsp vanilla
  • 1 tsp almond extract
  • 1 tsp baking soda
  • 1 cup coconut cream
  • 1/2 cup coconut butter
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla
  • few drops of almond extract about 5

Instructions
 

For the cake

  • Combine all ingredients thoroughly.
  • Pour into two separate pans or you could use one square baking dish.
  • Baking for 25 minutes, or until the center is set.

For the frosting

  • Combine all ingredients in a bowl and whip until thick and beautiful.
  • For the fruit center I just blender about 1 cup of blackberries with a tbsp of honey. You could use strawberry, raspberry, etc.
  • Omit the almond extract if you have a nut allergy.

Notes

Omit the almond extract if you have a nut allergy.

Nutrition

Serving: 1pieceCalories: 404kcalCarbohydrates: 36gProtein: 7gFat: 26gSaturated Fat: 19gCholesterol: 98mgSodium: 230mgPotassium: 250mgFiber: 6gSugar: 21gVitamin A: 145IUVitamin C: 1.2mgCalcium: 46mgIron: 3mg
Keyword almond cake gluten-free, dairy-free coconut cake, gluten-free coconut cake recipe
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